These garlic mashed potatoes take comfort food to a whole new level. Roasted garlic brings a rich, savory depth, and when blended with butter, cream, and parmesan, the result is an irresistibly fluffy and creamy mash.
It's delicious with chicken marsala, lemon chicken, Italian meatballs, and chicken saltimbocca.
Why you'll love this
We’ve officially found the one. The most irresistible, creamy, can't-stop-scooping mashed potatoes to ever come out of our kitchen. Meet: Whipped Roasted Garlic Parmesan Mashed Potatoes.
Yes, it’s a little more dressed-up than your everyday mash—but one silky, savory bite and you’ll understand why we may never go back.
This one starts with my Nonna Lidia’s timeless recipe, then gets a chef-style twist: roasted garlic so soft it melts into the potatoes, and a generous handful of nutty parmesan for that deep, cozy umami.
Louise and I kept sneaking forkfuls straight from the pot—and if you make it, here’s what might win you over too:
- Big flavor – buttery, creamy, garlicky, and mellow in all the right ways.
- Simple ingredients – just garlic, cream, butter, parmesan, and potatoes.
- Comfort to the max – parmesan brings the depth, garlic brings the warmth.
- Familiar but fancy – like your favorite mash, with a serious upgrade.
- Always a hit – garlic + cheese = no one leaves a spoonful behind.
A ricer makes a difference here and while it takes a few minutes longer than your out-of-the-box mash - it's totally worth it.
Ingredients
For quantities, see recipe card at the bottom of the page.
- Potatoes
- Unsalted Butter
- Parmigiano Reggiano or Grana Padano
- Garlic + olive oil
- Heavy cream (sub Half-and-half or whole milk)
- Salt and pepper
How to make garlic mashed potatoes
Step 1: Roast the Garlic
Slice the top off a whole head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven. Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
Step 2: Boil the Potatoes
While the garlic roasts, add whole, unpeeled Yukon Gold potatoes (similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender. Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
Step 3: Rice the Potatoes
Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
Step 4: Whip and Finish
Warm the butter and cream together in the microwave or a small saucepan until the butter is fully melted.
Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, salt, pepper, and freshly grated parmesan. Stir gently with a wooden spoon until just combined—don’t overmix.
Taste and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra.
If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk.
Once it’s perfectly creamy and seasoned to your taste, you’re ready to serve.
Tips
- Boil whole, skin-on: Cooking potatoes whole helps them stay dry and flavorful—no waterlogged mash here.
- Start with cold water: Always begin with cold, salted water so the potatoes cook evenly—no mushy edges or raw centers.
- Use a ricer or food mill: For that light, fluffy texture, a ricer is your best friend. Want ultra-smooth? Rice twice or finish with a sieve.
- No peeling needed: Just slice the potatoes in half and rice them cut side down—the skins stay behind.
- Taste and adjust: Use measurements as a starting point. Add more cream, butter, or parmesan until it’s just right for you.
Questions
You can make excellent mash with Yukon Gold, Russet, or a mix of both.
I would avoid peeling the potatoes before boiling because they absorb water and the mash will inevitably turn out more watery and will less potato flavor. Boiling with the skin on protects the potatoes, their texture, and their flavor.
Sure you can! Store in the fridge in an airtight container. Reheat it in a sauce pan or dutch oven with a splash of milk or cream to loosen it up. It's gonna be delicious as if it was freshly made. Just remember to not overmix it.
There’s no one best way to mash potatoes—it really comes down to personal preference.
I’m team potato ricer. It lets me boil the potatoes whole (no peeling!) and gives a smooth, fluffy texture that’s not overly whipped. Just right.
A masher gives you a chunkier, more rustic mash.
A food mill creates an ultra-smooth, creamy texture, almost fancy.
Avoid blenders or food processors—they overwork the starch and turn your mash into glue.
Pick your tool based on the texture you love most!
Easy Recipes to Serve it With
If you tried this garlic mashed potato recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Recipe
Garlic Mashed Potatoes
Video
Ingredients
- 2½ lb potatoes Yukon Gold or Russet or half half. Whole, unpeeled, and similarly sized
- 1 whole head garlic use two for more garlic flavor
- 1 tablespoon olive oil for roasting the garlic
- 4 tablespoon unsalted butter (1 stick)
- 1 cup heavy cream or half-and-half or whole milk
- ¾ cup grated parmigiano
- 1 teaspoon salt or more to taste
- ⅛ teaspoon black pepper
Instructions
- Roast the Garlic – Slice the top off 1 whole head garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast until golden and soft—about 30 minutes in an air fryer or 40 minutes in a 400°F (200°C) oven.Let it cool slightly, then squeeze the caramelized cloves into a small bowl and mash with a fork.
- Boil the Potatoes – While the garlic roasts, add 2½ lb potatoes (whole, unpeeled, similar in size) to a large pot of cold, salted water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until fork-tender.Drain well and let them sit for a few minutes so excess steam can evaporate—this helps keep the mash fluffy.
- Rice the Potatoes – Skip the peeling! Slice each potato in half crosswise, and press the cut side down through a potato ricer. The skin will stay behind—just discard it as you go. Rice the potatoes directly into a Dutch oven or large pot.
- Whip and Finish – Warm 4 tablespoon unsalted butter and 1 cup heavy cream together in the microwave or a small saucepan until the butter is fully melted. Pour about ¾ of the hot mixture into the riced potatoes. Add the mashed roasted garlic, 1 teaspoon salt, ⅛ teaspoon black pepper, and ¾ cup grated parmigiano. Stir gently with a wooden spoon until just combined—don’t overmix.Taste and adjust the seasoning with more salt and freshly cracked black pepper. Add more of the butter-cream mixture as needed to reach your desired consistency, and more parmesan if you’re feeling extra. If the mash cools down too much, gently rewarm it on the stove over low heat while stirring. If it gets too thick, loosen it up with a splash of warm cream or milk. Once it’s perfectly creamy and seasoned to your taste, you’re ready to serve.
Notes
- Yukon gold –> Russet potatoes, red potatoes, or a mix of Yukon and Russet.
- Roasted garlic –> Garlic powder (very different result)
- Unsalted butter –> Salted butter, plant-based butter, or ghee.
- Heavy cream –> half-and-half, whole milk (less rich), sour cream (more tangy), non-dairy cream.
- Grated Parmigiano –> Grana Padano, Pecorino Romano (half cause it’s stronger) Asiago, aged white cheddar, non-dairy cheese or nutritional yeast.
- Boil potatoes whole, skin-on: This prevents water absorption and keeps the flavor rich.
- Start with cold water: Helps cook potatoes evenly from the outside in.
- Use a ricer or food mill: For the fluffiest texture. Rice twice or sift for ultra-smooth, restaurant-style mash.
- Skip peeling: Cut potatoes in half and press them through the ricer—skin stays behind.
- Taste and adjust: Add more cream, butter, milk, salt, or parmesan based on your preferences.
Debbie R. says
I made these for Sunday dinner and wow—they were a total hit! My husband couldn’t stop raving, and even my picky teenager went back for seconds (and thirds). The roasted garlic and parmesan take it to another level—rich, creamy, and full of flavor without being overpowering. I followed the recipe exactly and used a ricer for the first time—definitely worth the extra step. These are going on my holiday table for sure!
Nico Pallotta says
Hi Debbie!
This made my day—thank you! So glad your family loved the mash (and I agree, the roasted garlic really does all the heavy lifting flavor-wise). And kudos for using the ricer—once you try it, it’s hard to go back, right? Hope it makes an appearance at all your cozy dinners and holidays from now on!
Warm wishes from Italy,
Nico